Right now (Dec. 2- Dec. 24) you can find a selection of jam at the Memphis Arts Collective Made in Memphis Holiday Show at 1501 Union Ave. Here's a link to their page: http://www.memphisartscollective.com/ We will also have jam, veggies and some handmade goodies at the Memphis Farmers Market Holiday Market on Dec. 10th from 10-2.

Due to the St Jude Run this Saturday we will be moving our Market's location this week, 12-3-11. We will be joining the Cooper-Young Community Farmer's Market at 1st Congregational Church. It is located on Cooper Ave just South of Young Ave on the East side of the street in their South parking lot. Cooper will be blocked from Union Ave to Young Ave so travel accordingly.

Next week, 12-10-11 we will be at the Memphis Farmer's Market's Winter Marketplace in downtown Memphis. We will return to Tsunami 12-17-11, and we will keep you posted regarding Christmas and New Year's eve.

Drop by tablespoonful onto a greased cookie sheet (they don't spread, so you can place a bunch on the cookie sheet. Bake at 375 degrees for about 15 minutes. Remove from cookie sheet immediately and allow to cool. Makes 6 dozen cookies.

Directions:Prep Time: 30 minsTotal Time: 1 1/2 hrs1. Preheat oven to 375.2. Wash and remove stems of kale. Heat skillet over medium high heat and add olive oil, garlic and kale. Sprinkle with salt & pepper (to taste). Saute until greens are wilted. Remove from heat and allow to cool.3. Once kale is cool, place in bowl of food processor and chop thoroughly. Add egg, ricottacheese, TWO cups of the mozzarella cheese and Parmesan cheese and process. Set aside.4. Mix water and spaghetti sauce.5. In a 13X9X3 pan, spread 1 cup of sauce and water mixture in bottom of pan.6. Layer in order, uncooked lasagna noodles (they will overlap), then 1/3 part of the ricottacheese and greens mixture and 1 cup of spaghetti sauce. Repeat, ending with sauce on top.7. Top with remaining 1 cup mozzarella.8. Bake covered with foil for 50-60 minutes.9. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).10. Let stand 15 minutes before serving.

After the lasagna has cooled, it can be portioned out and frozen for a quick single serving meal later.

Broccoli Rabe with Cannellini BeansIngredients 1 pound(s) broccoli rabe, ends trimmed, coarsely chopped 1 1/2 Tbsp olive oil, extra-virgin 3 Tbsp minced garlic 15 oz canned cannellini beans, rinsed and drained 2 Tbsp fresh lemon juice 1/8 tsp table salt, or to taste 1/8 tsp black pepper, freshly ground, or to taste Instructions * Bring a large pot of salted water to a boil over high heat. Boil broccoli rabe until just tender, about 3 to 4 minutes; drain and set aside. * Place oil and garlic in a large nonstick sauté pan; set over low heat. Sweat garlic for approximately 10 minutes, stirring frequently, keeping oil and garlic together in center of pan to avoid browning. * Add beans to pan; stir well to combine. * Add broccoli rabe and lemon juice to pan; toss to combine. Season well with salt and pepper. Yields about 1 heaping cup per serving.

After I tried this I decided that I'd leave the lemon juice out next time or add a whole lot less. It was kind of overpowering. Maybe balsamic vinegar would be better. I'm going to play around with this and see.

I've never really liked turnips - I always thought they smelled awful. One day, about a year ago, I was in my parents' kitchen and noticed a dish full of little bites of a roasted veggie of some sort. They looked yummy and smelled yummy. I picked one up to try it and then asked what it was. Turnips. Really? Never having liked them I was skeptical. I gave in and tried it. I was very pleasantly surprised. Since then, I've been a turnip roaster and eater. Don't even think of offering me boiled ones - yuck! They do stink. My children are now turnip eaters too and so is my husband. Tonight, I got them to eat golden yellow beets as well. The key to all this......I lie! I've told them for ages that the turnips were potatoes. I roast them with sweet potatoes and when I find them, parsnips as well. Today when I found beautiful yellow ones at Fresh Market I bought some. I threw them in with the sweet potatoes & turnips and the cooked color was close enough to the sweet potatoes that my youngest bought it. My oldest knew better, but he ate them anyway. The sweet potatoes remain his favorite, but he has Dodson blood in him, so it stands to reason. The beet greens got cooked too. I threw those in a pot with a little olive oil and garlic and sauteed them until they were nice and tender - the stems too. They taste a lot like Swiss chard. Good with a little Parmesan cheese. See the recipe at the bottom of the blog (roasted veggies) for cooking instructions. Enjoy!!!

Roasted Veggies

This isn't a recipe per se, it's more like instructions and you use what you'd like and how much you want. It's just like the Savory Sweet Potato recipe, except I've added lots more.

Sweet potatoesBaking or new potatoesCarrotsTurnipsParsnips

Peel all veggies, except maybe the potatoes. Cut into small similar sized pieces and roast the same as the savory sweet potato recipe. If you have NEVER liked turnips (like me) you will change your mind. I did this to try to sneak in a few veggies my guys would not have eaten otherwise, and they didn't know the turnips and parsnips were in there, and they ate it up!!! Rutabaga would be good too, as well as beets, any root kinda veggies!

Savory Sweet Potatoes

1. Heat oven to 400º F. Place sweet potatoes on a baking sheet or baking dish. 2. Drizzle olive oil, rosemary, salt and pepper on potatoes and stir to coat. Arrange sweet potatoes on in a single layer (too crowded and they won't crisp).3. Bake potatoes, stirring occasionally, until crisp, about 30-45 minutes. Serve hot or warm as a side dish for fish, chicken or other veggies.

Winter Squash & Coconut Milk Soup

We have a lot of winter squash right now, so I thought I'd post one of my favorite recipes for it.

Winter Squash & Coconut Milk SoupServes 4 -6

4 cups cooked winter squash* **1 can full fat coconut milk (if using low fat, the coconut flavor will be a bit less prominent)2 tablespoons olive oil1 onion dicedJuice of 1 limeHot water (enough to bring soup to desired consistency)Salt and pepper to tasteCilantro to garnish

Directions

1. Sweat onion in olive oil for 7 - 10 minutes.2. Add squash and stir. Allow to simmer for about 5 minutes.3. Add coconut milk and stir, simmer another 10 minutes.4. Remove soup from heat and allow to cool slightly. Once cooled to about room temperature, add lime juice, salt and pepper. Puree mixture in blender until smooth. Add enough hot water to bring mixture to desired consistency. Serve warm or at room temperature with cilantro to garnish, with sourdough bread.

* A great combination is butternut, acorn, delicata and Hubbard as well as buttercup. You can throw some sweet potatoes in for good measure too! ** To cook the squash, cut them in half, lengthwise from blossom to stem ends. Scoop out seeds and place squash cut-side down in a baking dish coated in a small amount of oil or non-stick cooking spray. Cover with a lid or foil and bake at 400º for 30 minutes, check squash at this time to determine doneness. If a fork inserted in skin side of squash goes in easily, it is done. You will probably have to bake for about an hour to reach desired doneness. Once squash is cooked, remove from oven and allow to cool enough for you to be able to handle it. Cut skins off using a pairing knife. If you are not going to cook the soup immediately, measure 4 cups of mixed squash into a quart size freezer bag and freeze until ready to use. Thaw mixture out in fridge over night, or on kitchen counter until soft enough to use.

Place all ingredients in food processor and pulse until well blended and smooth. Adjust seasoning to taste. Olives can be added, kalamata are yummy, but you can add just about anything you fancy. Serve with raw veggies and toasted pita - great on sandwiches too!

Preheat oven to 400º F. In a bowl, combine sugar, flour, spices and salt. In another bowl, whisk potatoes, sour cream, eggs and evaporated milk. Add the dry ingredients to the liquid and beat until smooth. Pour filling into pie shell. Cover exposed pie crust with foil to prevent excess browning and bake for 50 to 60 minutes or until set. To make topping: in a small bowl, combine the pecans, sugar and butter. Sprinkle the mixture over the pie and bake for 5 minutes more or until melted. Serve with whipped cream.